Sausage Stuffed Potato Dumplings

December 2, 2015

Sausage Stuffed Potato Dumplings are the perfect holiday side dish. Mashed potato balls are shaped and filled with cooked sausage, sage, fennel seed and shallow fried to develop a crispy exterior that gives way to a fluffy interior. Serve up a little something different this season.

These sausage stuffed potato dumplings may be my new favorite holiday side dish because all the flavors of holiday cooking are all inside these fluffy discs and the holidays are a time when we can allow ourselves a little indulgence

This stuffed dumplings recipe is a great use of holiday leftovers because we always have leftover mashed potato. The dumplings are also delicious the next day, just reheat on low heat in a sauté pan for a tasty snack or lunch.

Stuffed potato dumplings are popular in Europe and different countries have their own versions. Sweden have ‘kroppkakor’, which are usually filled with pork and onions. Germany have ‘kartoffelkloesse’ and these are unstuffed and boiled. In Poland they make pyzy z mięsem {pih-zih z myeh-sehm].

Sausage Stuffed Potato Dumplings – Step by Step

Potatoes are cooked, mashed and allowed to cool. Sausage is cooked with onion, sage and fennel seeds for extra flavor. The mash is formed into a flat pancake shape, the sausage is placed in the center, then another potato pancake is placed over and shaped into dumplings then shallow fried. Maybe these dumplings will become your new favorite holiday side dish?

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Fry the dumplings for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.

Notes

* A quick way to cook potatoes: Prick holes in the potatoes with a fork and microwave them 1 at a time on high for 4 minutes, turn over and repeat. Allow to cool enough to handle, then they are easy to peel and mash.